Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, and add the 1/4 teaspoon salt, pepper.Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff.Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours.Fill a large wide pot three-quarter full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat.Wet your hands with cold water so the batter doesn't stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1 1/4 inches in diameter. They will double in size when cooked.Gently place the matzo balls in the boiling water. When all have been added, decrease the heat so the water simmers briskly, but isn't at a rolling boil, when the pot is covered. Cook for 25 minutes, preferably without removing the pot lid.Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.

This chicken soup consistently wins first place in Houston chicken soup competitions. It is inspired and adapted from a recipe by Ziggy Gruber.

Ingredients

1 whole chicken3 stalks celery1 large whole onion, unpeeled (find one with a firm, golden-brown peel)2 large whole carrots, peeledKosher salt to taste1/4 teaspoon pepper1 bunch of dill, cleaned and tied with a string1 bunch of parsley, cleaned and tied with a string

Directions

Place all ingredients in a pot and cover with waterLet soup simmer for 1 hour and 15 minutesRemove chicken. When chicken cools, cut into bite-sized pieces. You can add it back into the soup just before serving, or save it for chicken saladStrain the soup, and discard everything solid except for the carrot and celery.Add salt and pepper to taste. Slice carrot and celery then toss back into soup. Also add the chicken pieces if desired.

Heat a sauté pan, and add the oil. Add ginger and cook for about 1 minute.Add the red pepper flakes, vinegar, soy sauce, vegetable broth and water. Bring to a boil.Once broth boils, add the bok choy. Then, slowly add in the egg while stirring.Add the zucchini noodles and scallionsCook about 2 minutes.Season with salt and pepper to taste. Enjoy!

In a large saucepan melt butter and sauté the onion and celery (5 to 7 minutes). Add the broth, water and bay leaf and simmer for 10 minutes.Cut the smoked salmon bite size pieces and set aside.Add the potatoes and corn to the broth and simmer for 8 to 10 minutes.Add the salmon pieces and cook over a simmer for about 10 more minutes.Add the half and half, taste and season with salt and pepper. Add the smoked salmon, green onions and dill. Mix to combine and cook for 5 to 10 more minutes. Remove bay leaf and serve.

Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Broccoli-flecked dumplings double-task as a holiday offering and an ode to Dr. Seuss. What could be bad?

Note to skeptics: Yes, indeed, it works incredibly well to add finely chopped broccoli to a standard matzoh ball mix. The taste is so subtle that you can slip these to people who think they don't like broccoli. They will be surprised, if you choose to disclose. Either way, welcome to an additional serving of vegetables where you least expect it.

It's easiest to use a food processor fitted with the steel blade to mince the broccoli if you cut it into 1-inch pieces first. (It's even easier if you first spray the blade and the inside of the lid with nonstick spray.) This is a good way to get the pieces truly speck-tiny, which is the idea.

The batter needs to be made at least 1 hour (can be up to a day or two) ahead. For the soup, use your favorite boxed broth or make your own, vegetarian or chicken soup.

Break the eggs into a medium bowl and beat them with a whisk. When they are smooth, beat in the oil.

Add the broccoli, matzoh meal, and salt, and, if you like, some pepper to taste.

Cover the bowl with plastic wrap and let the batter firm up in the refrigerator for at least an hour.Put on a large pot of water to boil. When it boils, reduce the heat to a simmer.

Meanwhile, form 1-inch balls with the matzoh batter, dampening the palms of your hands slightly so the batter doesn't stick. Gently slide the matzoh balls into the simmering water and let them cook, uncovered, for 40 to 45 minutes; they will almost double in size. If you plan to serve them the same day, leave them in the cooking water until serving time. (They won't overcook.) If you plan to serve them a few days later, drain them, then store in a tightly covered container in the refrigerator. Bring to room temperature before serving.

To serve, heat whatever stock you choose to use to your desired temperature. Place several matzoh balls in each serving bowl and ladle in the hot stock. Serve pronto.Makes about 4 to 6 servings (about 20 medium matzoh balls)

In a crock pot/slow cooker combine the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes. Add the taco seasoning, and mix to combine. Place the chicken on top of the mixture and then push them into the mixture so they are covered. Cover and cook at a low setting for 5 hours or high for 3. At this point you should/can take the chicken out and shred it or cut it into bite sized pieces (let it cool slightly first). Place the chicken back in the soup and cook an additional 2 to 3 hours on low or 1 hour on high. To serve ladle into bowls and top with parve sour cream, and crushed tortilla chips. Serves 6 to 8 depending on the size of the serving.

In a large pot, combine the chicken parts with the corn cobs, scallions, ginger, garlic, 2 1/2 teaspoons of salt and 4 quarts of water and bring just to a boil. Simmer over moderately low heat, skimming the surface, until the stock is flavorful, about 2 hours.

Meanwhile, in a large saucepan of salted boiling water, cook the vermicelli until al dente, about 2 minutes. Drain and cool under running water. Transfer the vermicelli to a bowl and toss with the oil to prevent sticking. Strain the stock into the large saucepan. You should have about 2 1/2 quarts of stock; add water if needed. Add the chicken breasts to the saucepan and return the stock just to a boil. Remove the saucepan from the heat, cover and let stand until the chicken is just cooked through, about 20 minutes. Using tongs, transfer the chicken to a plate; let cool slightly, then shred.

Add the corn kernels to the stock and bring just to a boil. Simmer over moderate heat until the corn is crisp-tender, about 3 minutes. Stir in the shredded chicken and the soy sauce and season with salt. To serve, fill bowls with the vermicelli and ladle the soup on top. Garnish with basil leaves and Thai chilies and serve.

Notes

From Chef Kuniko Yagi/Hinoki & the Bird Restaurant/ recipe published in FOOD AND WINE MAGAZINE September 2013 (modified).

In a large saucepan combine the broth, sugar and soy sauce. Bring the mixture to a boil; reduce heat to a simmer. In a small bowl combine the egg and egg whites and whisk to combine. Add chicken to the simmering broth. Cook for 2 minutes then slowly pour in the egg mixture, but don't stir it. Scatter the chopped green onions on top. When the egg starts to firm up, after about 2 to 3 minutes, stir gently. When the chicken is done the soup is ready. Divide the rice or orzo between to 8 bowls and spoon the soup on top. Serves 6 to 8

Cook pasta according to package directions. It should be al dente. Drain it, rinse it in cold water then return it to the pan and drizzle 1 tablespoon olive oil over the top. Toss to coat and set aside.

Place chicken and broth in a large soup pot and bring the mixture to a boil. Cover and then simmer for 30 minutes. Remover the soup from the heat and let cool, covered for about 15 minutes. Take the chicken out and pull the meat off the bones. Set the meat aside and throw away the bones.

In a skillet sauté the onions, peppers, celery, and jalapeno in the 3 tablespoons of olive oil just until soft. Add the oregano and cook for 1 minute. Add the mixture to the soup and mix to combine. Add the shredded chicken and the diced tomatoes with the juice. Bring the soup to a boil, and then reduce to a simmer. Add cooked pasta, pareve sour cream and mix to combine. Cook for 2 minutes then serve.